Preparation and processing of religious and cultural foods / edited by Md. Eaqub Ali, Nina Naquiah Ahmad Nizar.

Section 1: Introduction </b>1. Food Production: From Farm to Fork 2. Religious and Cultural Influences on the Selection of Menu 3. Religious and Cultural Foods: At the Crossroads of Science and Ethics 4. Business Trends and Opportunities: The Emerging Markets of Religious Foods 5. Nutritional and Health Impacts of Religious and Vegetarian Foods</p> <p><b>Section 2: Newly Emerging Issues in Religious and Cultural Foods</b> 6. Innovative and Fortified Foods: Probiotics, Prebiotics, GMOs and Superfoods 7. Applications and Impacts of Nanomaterials in Food Safety and Quality 8. Nanomaterials for Food Packaging 9. Nano-Delivery Systems in Food and Drugs 10. Effect of Food Processing, Quality and Food Safety with Emphasis on GM Food, Kosher and Halal, Vegetarian and Hindus' Food 11. Gelatine and Collagen, Enzymes and Single Cell Proteins 12. Fats, Oils and Emulsifiers 13. Hormones 14. Alcohol in Religious and Cultural Foods</p> <p><b>Section 3: Standard Practices and Legislation </b>15. Conventional and Modern Standards of Food Production 16. Cross Contamination in Processing, Packaging, Storage and Transports</p> <p><b>Section 4: Animal Killing and Meat Processing</b> 17. The Standard Procedures for Animal Slaughtering in the Industry 18. Evaluating Methods of Restraint for Holding Animals during Religious Slaughter 19. Meat Quality and Animal Welfare: Religious and Scientific Perspectives</p> <p><b>Section 5: Controlling the Sanctity of Religious Foods </b>20. Protein-Based Techniques 21. Lipid-Based Techniques Used for Halal and Kosher Food Authentication 22. DNA-Based Authentication Techniques 23. Authentication of Slaughtering Methods 24. Conclusion and Future Remarks</p>